The perfect combination of nutty, sweet, chocolate and fudgy, these homemade popsicles are a
staple. The Hazelnut Chocolate Spread creates the fudgy flavour and adds depth and unique
richness, while the added coco keeps the chocolate the ever-present flavour. A dip of chocolate
and sprinkle of nuts makes this popsicle the one that everyone reaches for all summer long.
Ingredients
1 cup semi-sweet chocolate chips
½ cup Hazelnut Chocolate Spread
2 Tbsp granulated sugar
1 Tbsp cornstarch
2 Tbsp coco powder
1 ½ cup whipping cream
1 ¾ cup 2% milk
¼ cup chopped hazelnuts
Directions
In a small saucepan, whisk together the coco powder, sugar and cornstarch until evenly combined and lump free. Add the cream and milk and whisk to fully emulsify. Place over medium high heat and bring to a low boil. Boil gently for one minute then remove from heat. Add ¾ cup of the chocolate chips and Hazelnut Chocolate Spread to the mixture and whisk, until the chocolate chips are fully melted, and the mixture is uniformly thick and creamy. Pour into a liquid measuring cup and cover with plastic wrap, pressing the wrap directly on the surface of the chocolate hazelnut mixture and allow to cool to room temperature in the fridge, about 20minutes.
Prepare a popsicle mould or set 10 small dixie style cups each with a craft stick on a metal baking tray. Pour the slightly cooled mixture into the moulds, dividing it evenly between the moulds. Melt the remaining chocolate chips and spread a thin layer of chocolate on the top of the fudgesicle, sprinkle the top with hazelnuts and gently press them into the chocolate mixture. Place in the freezer to set, at least 6 hours although 12 is best.
To unmould, prepare a baking sheet with parchment paper. Fill a sink with a few inches of hot water, the depth of the moulds. Dip the mould in the water and let it warm for 20-30 seconds. Remove the mould from the water and quickly pull the fudgsicles from the mould, one at a time. Enjoy immediately, or place on the parchment covered baking sheet. Place the sheet back in the freezer for 30 minutes, so the fudgsicles firm up again. Add the fudgesicles to an airtight zip lock bag for easy storage.
Hazelnut Roasted Carrots
Vegan Pistachio Muffins
Hazelnut Fudgsicles
Emily Lycopolus
10
Desserts, ice cream
The perfect combination of nutty, sweet, chocolate and fudgy, these homemade popsicles are a
staple. The Hazelnut Chocolate Spread creates the fudgy flavour and adds depth and unique
richness, while the added coco keeps the chocolate the ever-present flavour. A dip of chocolate
and sprinkle of nuts makes this popsicle the one that everyone reaches for all summer long.
Ingredients
1 cup semi-sweet chocolate chips
½ cup Hazelnut Chocolate Spread
2 Tbsp granulated sugar
1 Tbsp cornstarch
2 Tbsp coco powder
1 ½ cup whipping cream
1 ¾ cup 2% milk
¼ cup chopped hazelnuts
Directions
In a small saucepan, whisk together the coco powder, sugar and cornstarch until evenly combined and lump free. Add the cream and milk and whisk to fully emulsify. Place over medium high heat and bring to a low boil. Boil gently for one minute then remove from heat. Add ¾ cup of the chocolate chips and Hazelnut Chocolate Spread to the mixture and whisk, until the chocolate chips are fully melted, and the mixture is uniformly thick and creamy. Pour into a liquid measuring cup and cover with plastic wrap, pressing the wrap directly on the surface of the chocolate hazelnut mixture and allow to cool to room temperature in the fridge, about 20minutes.
Prepare a popsicle mould or set 10 small dixie style cups each with a craft stick on a metal baking tray. Pour the slightly cooled mixture into the moulds, dividing it evenly between the moulds. Melt the remaining chocolate chips and spread a thin layer of chocolate on the top of the fudgesicle, sprinkle the top with hazelnuts and gently press them into the chocolate mixture. Place in the freezer to set, at least 6 hours although 12 is best.
To unmould, prepare a baking sheet with parchment paper. Fill a sink with a few inches of hot water, the depth of the moulds. Dip the mould in the water and let it warm for 20-30 seconds. Remove the mould from the water and quickly pull the fudgsicles from the mould, one at a time. Enjoy immediately, or place on the parchment covered baking sheet. Place the sheet back in the freezer for 30 minutes, so the fudgsicles firm up again. Add the fudgesicles to an airtight zip lock bag for easy storage.
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